North: Moghul Beef Kheema Curry with Corn (Makkai Kheema)

Stephen Ceideburg 2 tb Mild vegetable oil

1/2 ts Cumin seeds

1 Half-inch piece cinnamon

-stick 4 Whole cloves

3 Green cardamom pods

1 c Chopped onion

2 Garlic cloves, peeled,

-crushed 1 Half-inch piece fresh

-ginger, crushed 1/4 ts Turmeric

1 lb Lean ground beef

1 c Peeled, chopped tomato

1/2 ts Ground cumin

1/2 ts Ground coriander

1/2 ts Cayenne pepper

1 ts Paprika

1/2 ts Salt, or to taste

1 c Water

1 c Unflavored yogurt

8 Almonds, blanched, ground to

-a paste with 2 tb Water

1 ts Garam masala, optional (see

-note) 1/2 c Fresh corn kernels *

3 tb Chopped cilantro

* blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are your main requirements, try this one-pot meal from the royal kitchens. Don`t be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with toasted pita or French bread and a green salad. Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes. Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes. Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring

occasionally. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat. Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery markets and some specialty food stores. PER SERVING: 380 calories, 26 g protein, 14 g carbohydrate, 25 g fat (8 g saturated), 78 mg cholesterol, 380 mg sodium, 2 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.